Poi Bread Food
GOAN POI - A HIGHLY NUTRITIOUS ALTERNATIVE TO BREAD
The art of breadmaking is a legacy passed on to the Goans by the Portuguese. The Goan pao is (rather, was) a culinary masterpiece. Pao is Portuguese for bread, and a Goan bread maker is known locally as a poder, an adaptation of the Portuguese padeiro.Goan Poee/Poi is one of the popular Goan bread with a better nutritional value than the other local breads available in Goa. Poee/Poi is traditionally made with whole wheat flour. Additional bran is added to it, which increases its nutrition value too.From the first meal of the day (breakfast) to the last (dinner), the humble pao, which is almost always baked traditionally in hole-in-the-wall coal or wood-fired ovens, is part and parcel of Goan staple diet, and this is precisely how one should make it. Those available in markets today aren't made the original way. They are made of refined wheat flour with some bran dusted on the top to give it the feel of a real poi.Try the traditional one, and you will love it!
Provided by Luke Coutinho
Categories Side Dish
Time 3h10m
Number Of Ingredients 8
Steps:
- To activate the yeast: Stir the jaggery/coconut palm sugar in 75 ml Himalayan lukewarm water and sprinkle the yeast in it.
- Mix and leave aside for 10 to 12 minutes. When the yeast gets active, the mixture will turn frothy.
- Mix all the other ingredients in a different bowl.
- Add the remaining water bit by bit till all is used.
- Knead the dough well. When the dough is ready, it will be slightly sticky and soft.
- Cover and keep aside for about 2 hours at room temperature (or until doubled in size).
- After 2 hours, gently deflate the dough.
- Divide the dough into 6-7 portions and form balls.
- Use wheat bran to dust rolling surface.
- Dip each dough ball in the wheat bran and roll into approximately 4-5-inch sized discs.
- Cover and keep aside for 30 minutes.
- Preheat the oven to 245-250-degree C.
- Bake for 6-7 minutes.
- If the top is not well browned, you can turn on TOP heat for 1 min. Ensure the top doesn't get burned. You will get nice soft pois with hollows inside.
POI BREAD
The Polynesian Cultural Center has a fantastic luau. One of the best things on the menu is a taro roll (go to polynesia.com for their recipe). The rolls are divine, but I wanted to make a bread out of it for the breadmaker (less work!). I altered the proportions for the machine and dropped the food coloring. A sweet, light bread.
Provided by Motherinparadise
Categories Yeast Breads
Time 3h5m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- In your breadmaker, pour in water, yeast, sugar, butter, egg and poi.
- Next add flour.
- Finally, place salt on the top.
- Run your breadmaker as for a 2 pound loaf.
- This is a high riser, so expect it to just fit into a 2 pound breadmaker.
Nutrition Facts : Calories 2360.4, Fat 55.1, SaturatedFat 31.4, Cholesterol 308, Sodium 783.3, Carbohydrate 412.4, Fiber 12.3, Sugar 101.1, Protein 50.8
POI DOUGHNUTS
I got this from Audrey U., a former coworker. Her mom made the BEST andagi and she was gracious enough to share this recipe.
Provided by Chilicat
Categories Dessert
Time 1h
Yield 36 serving(s)
Number Of Ingredients 5
Steps:
- Beat eggs and water, then add poi and mix well.
- Add poi mixture into dry ingredients.
- Heat 3" of oil in a pot at 300 degrees (medium heat on a gas stove).
- Drop golf ball sized portions of dough into the oil, leaving enough room for them to expand.
- fry until golden brown. Test with a bbq stick to see if it's done.
Nutrition Facts : Calories 76.5, Fat 0.5, SaturatedFat 0.1, Cholesterol 17.6, Sodium 36.3, Carbohydrate 16.4, Fiber 0.3, Sugar 8.4, Protein 1.6
TARO ROLLS
Hawaiian taro (poi) flour and purple food coloring are used to create these unique rolls.
Provided by KClark
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h
Yield 18
Number Of Ingredients 9
Steps:
- Combine water, poi, butter, egg, yeast, and purple food coloring in the bowl of a stand mixer fitted with the dough hook. Let stand until yeast softens and forms a creamy foam, about 5 minutes. Add sugar and salt.
- Mix on low speed, adding flour gradually, until dough comes together and texture is smooth.
- Turn dough out onto a floured work surface. Divide into 18 pieces; shape into rolls.
- Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.
- Place rolls on the prepared baking sheet. Cover and let rise until doubled, about 20 minutes.
- Bake in the preheated oven until bottoms start to brown, about 20 minutes.
Nutrition Facts : Calories 209.9 calories, Carbohydrate 36.2 g, Cholesterol 23.9 mg, Fat 5.7 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 3.4 g, Sodium 75.5 mg, Sugar 11.2 g
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In a pot fitted with a steamer basket, steam taro root until tender. Transfer to a large wooden bowl and add water. Pound to a puree with a pestle, and season, to taste, with salt. 2007, Robert ...
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POI (FOOD) - WIKIPEDIA
• Samoan poi, which is a creamy dessert created by blending mashed ripe bananas with coconut cream
• Tahitian po'e, which is a sweet, pudding-like dessert made with bananas, papaya, or mangoes cooked with manioc and coconut cream
Poi or Popoi is a traditional staple food in the Polynesian diet, made from starch…
From en.wikipedia.org
Place of origin PolynesiaAlternative names PopoiRegion or state Cook Islands, French …Main ingredients Starchy vegetable
From en.wikipedia.org
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